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Healthy Chicken & Sweet Potato Rice Bowl

A gut-friendly weeknight bowl with roasted sweet potatoes, turmeric chicken, brown rice, and greens anti-inflammatory, high-fiber, and easy to meal-prep for better digestion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless chicken breasts (or thighs), cut into strips
  • 1 tbsp olive oil, divided For marinating chicken
  • 1 tsp ground turmeric Anti-inflammatory spice
  • 1 tsp ground ginger Can use 1 tbsp fresh grated
  • 1 tsp smoked paprika For flavor
  • 0.5 tsp ground black pepper
  • 0.5 tsp sea salt Plus more to taste
For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups) High in soluble fiber
  • 1 tbsp olive oil For roasting
  • 0.5 tsp smoked paprika
For the Rice
  • 1.5 cups brown rice, uncooked Gentle whole grain
  • 3 cups low-sodium chicken or vegetable broth For cooking rice
  • 0.5 tsp sea salt To improve flavor
  • 1 tbsp olive oil To prevent sticking
For Assembly
  • 2 cups baby spinach or arugula For greens
  • 1 whole avocado, sliced For healthy fats
  • 2 tbsp chopped fresh cilantro (optional)
  • 0.25 cups plain Greek yogurt or coconut yogurt (optional) For probiotics
  • 1 tbsp tahini (optional)
  • 1/2 whole lemon or lime, juiced

Method
 

Preparation
  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. Toss sweet potato cubes with 1 tbsp olive oil, a pinch of salt, and 1/2 tsp smoked paprika. Spread in a single layer; roast 25–30 minutes until tender and browned, flipping once.
  3. While sweet potatoes roast, rinse brown rice. Combine rice and broth in a pot, bring to a boil, reduce heat, cover, and simmer 35–40 minutes until tender. Fluff with a fork.
  4. In a bowl, mix turmeric, ginger, remaining smoked paprika, pepper, and 1/2 tsp salt. Toss chicken with remaining olive oil and spice mix.
Cooking
  1. Heat a skillet over medium-high heat. Cook chicken 5–8 minutes per side (depending on thickness) until golden and internal temp reaches 165°F. Let rest 5 minutes, then slice.
Dressing and Assembly
  1. Make optional dressing by whisking yogurt, tahini, lemon juice, and a splash of water to desired consistency. Season to taste.
  2. Assemble bowls: brown rice base, roasted sweet potatoes, sliced chicken, greens, avocado, cilantro, and a drizzle of dressing.

Notes

Roast sweet potatoes at high heat for better flavor. Marinate chicken for at least 20 minutes. Use a meat thermometer to ensure chicken is cooked properly. Adapt recipe as necessary based on dietary needs.